Easy Sichuan pepper shells Recipes – Quick Meals Everyone Will Enjoy
Discover delicious and easy-to-make recipes using Sichuan pepper shells. Perfect for busy weeknights and family dinners.
Recipes with Sichuan pepper shells
～The instant duck necks and duck wings I bought are like "human water recycling stations"? After eating, I'm going to make friends with the water dispenser! 😂 ～This pot of duck army (duck head, duck neck, duck wings), paired with green pepper, red pepper, and dried chili peppers, forms a "three-pepper bombing group", and joins hands with beer, green onions and ginger to stage a passionate carnival in the pot. Rock sugar and light soy sauce are cleverly combined to coat the duck army with tempting sauce, and the aroma of the stew is overflowing. Take a bite, the triple pepper aroma goes straight to the top of the head, and the spicy and spicy layers are progressive, making people shout "This duck is so addictive" while slurping, and they can't stop at all! ～Unlimited refills of homemade iced green plum wine, enough duck, just need you, the "human joke teller" to support the scene!
This Sichuan-Chongqing konjac beer duck is perfect for those on a weight-conscious diet! The konjac's chewy texture is smooth and chewy, absorbing the fresh aroma of both the duck and beer. While it doesn't have much of a flavor of its own, it perfectly locks in the meat's flavor. The duck is stewed to a crispy tenderness, and the beer not only removes the fishy smell but also adds a refreshing sweetness from the malt. The salty and savory flavors, combined with the spicy Sichuan peppercorns, make the dish even more delicious with every chew. The key is that the konjac is incredibly filling; just a few bites will fill your stomach. Paired with rice soaked in the sauce, it's a satisfying snack without the worry of gaining weight. For those of you who are trying to control your weight but crave this dish, you'll love its tangy aroma and satisfying feeling. Every bite is a win-win for both deliciousness and weight management!
The moment these braised pork ribs are placed on the table, the aroma is absolutely divine, far surpassing those restaurants that claim to have "secret family recipes"! The bones are stewed until tender and flavorful, the meat practically falling off the bone. Each bite is a delightful experience, the savory sauce layering and unfolding in your mouth, leaving even the bits of flavor lingering between the bones. The glossy reddish-brown sauce is incredibly tempting, each piece coated in a rich, flavorful broth. One bite, and the aroma of meat mingles with the fragrance of spices—pure bliss! Eating a piece like this outside would easily break the bank, leaving you no room to indulge. But making it at home, for the same price, you can buy several pounds of bones, stew a full pot, and enjoy it to your heart's content. You can even use the leftover broth to stew noodles and cabbage—the value is unbeatable. This down-to-earth delicacy is universally praised; you'll crave it after just one bite, making even the restaurant's "secret recipes" pale in comparison!
This dish is a common sight on the streets and in every household across China. Whether in the north or south, at summertime cold food stalls or at home dinner tables, this crispy, flavorful cold lotus root salad is a must-have. Take a bite and the lotus root crackles with a crisp, fragrant, and spicy flavor. Paired with rice, it's a delicious side dish, perfect for drinking. Even a novice cook can whip it up! It's a truly down-to-earth and delicious national dish!
Crispy pork is an indispensable meat dish at Sichuan and Chongqing family banquets and baba banquets, and is also a classic snack in Sichuan and Chongqing hot pot restaurants. The crispy pork just out of the pot is golden and crispy. It is sprinkled with pepper powder and eaten directly. It is crispy on the outside and tender on the inside, fresh and juicy. Throw it into the boiling hot pot and absorb the spicy and fresh aroma of the beef oil soup base, tender and tasty. Put a few pieces when cooking the soup, and it will absorb the soup and become soft. Put it under the braised pork and steam it, and the meat fragrance and fat blend together, with a rich flavor. Because of this, every household often fries it in advance and stores it, whether it is for a banquet or for self-eating, it can be served on the table at any time. It can be called the "universal treasure dish" in the kitchen of Sichuan and Chongqing people.
I usually don't braise or stew beef brisket, but this time, I changed things up. This stir-fried beef brisket is incredible! The brisket is stewed until tender and flavorful, then sautéed with red and green chilies and minced garlic. The aroma is breathtaking, and the juices burst forth from every bite. The tendons are soft and springy, with a uniquely chewy texture. The spicy flavor blends perfectly with the brisket's meaty aroma, making it even more fragrant the more you chew. The rich broth, mixed with rice, can fill two large bowls! Even simple white rice becomes incredibly appetizing with this dish. Every bite of beef brisket is infused with the flavor of the seasoning, creating a satisfyingly spicy and fragrant flavor. You can't stop eating! This is a true king of home cooking, and it's so satisfying!
Chicken feet, soaked in a thick sweet vinegar sauce, are vibrant and vibrant, resembling carefully carved pieces of amber. This sweet vinegar is the kind commonly used in Guangdong for postpartum women, and it has a gentle, mellow aroma. The chicken feet are chewy and firm, with a unique sweet and sour flavor. Eating them at a teahouse is not only too small, but also incredibly expensive, leaving your wallet groaning. I have some wine. Do you have a story?